Spaghetti with bitter greens, garlic, pecorino romano cheese
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried spaghetti |
| 2 | tablespoons | Salt |
| 8 | tablespoons | Extra-virgin olive oil |
| 4 | Garlic cloves; thinly sliced | |
| 1 | bunch | Bitter greens; chopped 1/2\" pieces |
| (broccoli rabe; kale or collard | ||
| ; greens) | ||
| Salt; to taste | ||
| ¼ | teaspoon | Crushed red pepper flakes -; (to 1/2 tspn), or to |
| ; taste | ||
| 1 | cup | Freshly-grated pecorino-romano cheese |
Directions
If you have the ingredients organized this dish can be assembled in the amount of time it takes to cook the pasta.
Bring 6 quarts of water to a boil and add 2 tablespoons salt. Drop the pasta into the boiling water and cook for 8 to 12 minutes until tender but al dente.
Meanwhile heat a large 12- to 14-inch sauté pan over medium-high heat and add the olive oil. Allow the oil to heat until smoking, add the garlic and cook until lightly brown, about 1 minute. Toss the greens into the pan stirring quickly to coat the greens evenly. The greens should wilt within 2 to 3 minutes but remain bright green in color. Remove from heat and season with salt and pepper.
When the pasta is cooked, drain in a colander over the sink into a bowl.
Reserve 1 cup of cooking liquid. Toss the hot pasta into the pan with the greens. Place over a medium heat and stir to mix well. If the mixture is too dry add some of the reserved pasta liquid. Add the grated Pecorino cheese and toss. Pour into a heated serving bowl and serve immediately.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5623)
Per serving: 243 Calories (kcal); 27g Total Fat; (98% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 3198mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5½ Fat; 0 Other Carbohydrates
Recipe by: Mario Batali
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